Sea Scallops in Sweet Pepper Sauce
Elevate your seafood game with this stunning recipe for **Sea Scallops in Sweet Pepper Sauce**, a dish that combines the delicate sweetness of perfectly seared scallops with the smoky, velvety richness of roasted bell peppers. Fresh red and yellow peppers are flame-charred to bring out their natural sweetness, then blended with heavy cream and smoked paprika for a luxurious sauce that perfectly complements the scallops' golden crust. A squeeze of fresh lemon juice and a sprinkle of parsley add a bright, zesty finish to this restaurant-quality meal that’s surprisingly simple to prepare in under 40 minutes. Whether you're hosting a special occasion or indulging in a weeknight treat, this recipe is a guaranteed crowd-pleaser packed with vibrant flavors and gourmet appeal.
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Recipe Information
Ingredients
- 12 large sea scallops
- 2 red bell peppers
- 1 yellow bell pepper
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 shallot
- 2 garlic cloves
- 0.33 cup heavy cream
- 0.5 cup vegetable broth
- 2 tablespoons fresh parsley
- 0.5 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.5 lemon
Instructions
Begin by preparing the sweet pepper sauce. Roast the red and yellow bell peppers directly over a gas flame, on a grill, or under a broiler until their skins are charred and blistered on all sides. Place the roasted peppers in a bowl and cover tightly with plastic wrap. Allow them to steam for 10 minutes.
While the peppers are steaming, finely mince the shallot and garlic. Set aside.
Peel the blackened skins from the peppers, then remove the seeds and stems. Roughly chop the flesh and set aside.
Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the minced shallot and garlic, and sauté until soft and fragrant, about 2-3 minutes.
Add the chopped peppers, vegetable broth, smoked paprika, kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon) to the saucepan. Bring the mixture to a simmer and cook for 5 minutes.
Carefully transfer the sauce to a blender or use an immersion blender to puree until smooth. Stir in the heavy cream. Taste and adjust seasoning if necessary. Keep warm over low heat.
Pat the scallops dry with paper towels and season both sides with remaining salt (1/2 teaspoon) and black pepper (1/4 teaspoon).
In a large skillet, heat 1 tablespoon of butter and 1 tablespoon of olive oil over high heat. Once the butter is melted and the skillet is hot, sear the scallops in batches, cooking for 1.5-2 minutes per side. Avoid overcrowding the pan to ensure a golden crust forms.
Remove the scallops from the skillet and set aside on a plate. Wipe out the skillet if needed and repeat with additional butter and olive oil for the remaining scallops.
To serve, spoon the sweet pepper sauce onto plates and arrange the scallops on top. Garnish with freshly chopped parsley and a squeeze of lemon juice. Serve immediately.
Nutrition Facts
Calories |
2275 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 633 mg | 211% | |
| Sodium | 8928 mg | 388% | |
| Total Carbohydrate | 111.3 g | 40% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 14.3 g | ||
| Protein | 255.1 g | 510% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 172 mg | 13% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 5240 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
